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Fish and seafood from Cambodia
grey-brown chunky paste; made in a short season when the Tonlé Sap reverses and fish run. Made in 4 steps over 6 months – 8 months. The longest step, salt and pack in jars, takes 6–8 months (Thanh et al. 2025) and runs at 25–30 °C (Thanh et al. 2025). Salt is 30 % (Thanh et al. 2025). Lentibacillus does most of the fermenting.
| Main step | 6–8 monthsMeasured[thanh2025] | Salt and pack in jars |
|---|---|---|
| Temperature | 25–30 °CMeasured[thanh2025] | Salt and pack in jars |
| Salt | 30 %Measured[thanh2025] | Salt and pack in jars |
| Acidity | pH 6.2–6.5Measured[thanh2025] | Salt and pack in jars |
| freshwater fish: giant snakehead (Channa micropeltes) in the study; trey riel, mud fish and moonlight gourami (Trichopodus microlepis) in markets |
| salt |
| Starter: spontaneous |
Total time across the recorded steps: 6 months – 8 months
What changes: Starting material: freshwater fish, scaled, gutted and headed
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Fat oxidises as it ages: the peroxide value passed the 10 meq O2/kg reference from month 4 and ended about 5 times above it. Histamine stayed below detection in the lab paste but was 51.7 and 113.5 mg/kg in market samples; total biogenic amines ran from 255 (lab) to 1,199 mg/kg (market). The study authors advise fermenting about 3 months and always cooking prahok (Thanh et al. 2025).
Hazards the sources name: Aeromonas (at salting); Clostridium (steady through the ferment).
Every number is labelled with how it is known. How this atlas is made
